International Tea Week at Cookies Cream
This past May, we raised our glasses to something a little unexpected—tea.
To celebrate International Tea Week, we’ve teamed up with the experts at Paper & Tea to create a special non-alcoholic pairing menu served alongside our Electric Bloom Spring/Summer menu at Cookies Cream.
The idea started when Eduardo Molina from Paper & Tea joined us for dinner. A few days later, Sam and Nicole from our bar found themselves in their Berlin office tasting selected teas—each chosen based on the memory of those dishes. They tasted hot brews, cold brews, herbal blends, black teas, roasted oolongs, and even sparkling infusions. Some pairings clicked instantly. Others surprised us in the best possible way. From there, eight were selected to take the stage.
The result? A 100% tea-based pairing, designed to highlight and harmonize with each dish of our current menu—from Kabusecha with kohlrabi, to roasted GABA oolong served warm with bell pepper, all the way to a sparkling white puer as a welcome drink and a caffeine-free hibiscus-mint finale.
Each tea has been carefully brewed to match the ingredient, temperature, and rhythm of the menu. We’re using a mix of cold brews, hot infusions, and iced teas, served in everything from communion cups to wine glasses. Not only do they offer new sensory layers, but they also tell a different kind of story—one that doesn’t rely on alcohol to feel indulgent.
The pairing is not just about tea. It’s about reimagining what a beverage pairing can be. And it’s the beginning of what we hope will be a continued dialogue between our kitchen, our bar, and the incredible team at Paper & Tea.
We can’t wait for the next one!